6 lg. potatoes
1 pt. sour cream
3-4 green onions, diced
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. shredded cheddar cheese

Cook potatoes until almost tender. Peel, then shred into large bowl. Stir in sour cream, onion, 1 1/2 cups cheese, salt, and pepper.

From mixture into buttered casserole. Top with remaining cheese; sprinkle with paprika. Cover and refrigerate several hours or overnight.

Bake uncovered at 350 degrees for 30-40 minutes.

Boil potatoes night before. Shred next morning and mix together.